Description
Pumpkin Cheese Pie with Gingersnap Crust – Creamy pumpkin filling with a sweet and spicy gingersnap crust. Perfect for fall baking!
Ingredients
Scale
- 2 cups (250g) gingersnap cookie crumbs (about 40 cookies, processed)
- 1/4 cup (50g) granulated sugar
- 6 tablespoons (85g) unsalted butter, melted
- 16 ounces (450g) cream cheese, softened at room temperature
- 3/4 cup (150g) granulated sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs, room temperature
- 1 can (15 oz/425g) pumpkin puree (not pumpkin pie filling)
- 1/4 cup (60ml) heavy cream
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Instructions
- Step 1: Prepare the Gingersnap Crust Preheat your oven to 350°F (175°C). In a food processor, pulse gingersnap cookies until they form fine crumbs. In a medium bowl, combine the crumbs with sugar, then pour in the melted butter. Mix until the texture resembles wet sand. Press this mixture firmly into a 9-inch springform pan, creating an even layer on the bottom and about 1 inch up the sides. Use the bottom of a measuring cup to compact the crust. Bake for 8-10 minutes until fragrant and slightly darkened. Remove and let cool completely.
- Step 2: Create the Pumpkin Cheese Filling Reduce oven temperature to 325°F (165°C). In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until completely smooth, about 3 minutes. Add the sugar gradually and continue beating until light and fluffy. Mix in the vanilla extract. Add the eggs one at a time, beating just until incorporated after each addition—overbeating will incorporate too much air and cause cracks later. In a separate bowl, whisk together the pumpkin puree, heavy cream, and all spices. Gently fold this mixture into the cream cheese base until evenly combined and no streaks remain.
- Step 3: Bake to Perfection Wrap the outside of your springform pan with a double layer of aluminum foil, extending it up the sides to create a waterproof barrier. Pour the filling into the cooled crust and smooth the top. Place the springform pan inside a larger roasting pan and carefully pour hot water into the larger pan until it reaches halfway up the sides of the springform. Carefully transfer to the oven and bake for 55-65 minutes. The pie is done when the edges are set but the center still has a slight jiggle—it will continue setting as it cools. Don’t wait until the center is completely firm or your pie will be overcooked.
- Step 4: Cool and Chill Turn off the oven, crack the door open, and let the pie cool inside for 1 hour—this gentle cooling prevents cracks from forming. Remove from the water bath, discard the foil, and run a thin knife around the edge to loosen the pie from the pan. Cool completely on a wire rack for another hour, then refrigerate for at least 6 hours, preferably overnight. This chilling time is essential for developing the best flavor and texture in your Pumpkin Cheese Pie with Gingersnap Crust.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg